By Anand Gopal Krishnan
You went out with your friends to a fancy restaurant for lunch two days ago. Beyond the ambiance, fancy décor, comfortable seating and fun time with your friends, one of the main reasons which would make you come back to the same restaurant some other day would definitely be the taste of the food you had.
Taste plays an important part in the meal we eat day in and day out. It is one of those unsung heroes which is often not taken into account when talking about mainstream nutrition. We humans have up to 4000 taste buds spread across our tongue, mouth, and throat. Modern science shows that when we chew food, the enzymes in our saliva already begin the digestion process.
Ayurveda has known this for a long time and hence the ancient Ayurvedic scriptures have placed a huge emphasis on taste when it comes to nutrition.
If you want to find an Ayurvedic item that suits your dosha, look for the right rasa. The pho and bittermelon soup in Vietnamese cuisine, the mung dal and buttermilk in Indian restaurants, the Thai soup or curry with rice are some examples.
The Sanskrit term used for taste is "Rasa". Rasa is the taste associated with secretions in our mouth. Ayurvedic nutrition has documented six tastes/rasas. These six rasas are formed by various permutations of the five elements (known as Pancha Mahabhutas): Space, Air, Fire, Water, Earth. In accordance with the concept put forth by Ayurveda that everything in the Universe is made up of the five elements and our body is also made up of the same five elements, rasas are also made up of the five elements. The particular permutation of these elements determines the nature of the taste.
The six rasas documented by Ayurvedic nutrition are:
• Sweet (Madhura)--Mango with cooked rice, or coconut rice pudding can be ordered in a restaurant
• Sour (Amla)- Tamarind drink, lemonade or tomato soup
• Salty (Lavana)- sea vegetables, nuts-cashewnut or almond based recipe
• Pungent (Katu)--ginger based recipe-thai curry
• Bitter (Tikta)--bittermelon
• Astringent (Kashaya)--Most beans, plantains
Ayurvedic nutrition suggests a balanced meal to contain all the six rasas. Any Tamil Indian reading this blog post would have been able to automatically connect the six rasas balanced meal concept to the concept of "Arusuvai Virundhu" (Six taste feast) which is prepared for the Tamil New Year celebration connoting philosophically that we should be ready to face different phases of life with the coming year ahead (sweet - happiness, sour - anger, bitter - hatred, salty - sad, pungent - disgust, astringent - active). Also according to Ayurveda, each of these six tastes also have psychological influence on us (either positive or negative).
Let us now look in to these rasas in detail from the perspective of Ayurvedic nutrition and how they are related to the five elements as well as their importance with respect to our body constitution
Sweet (Madhura): The sweet rasa has earth and water as its predominant elements. The taste buds on the tip of the tongue is activated with sweet rasa. The associated organs of our body according to Ayurveda which is related to this rasa is the thyroid and upper lungs. When used mindfully, sweet taste helps in promoting the growth of body tissues, improves complexion and promotes healthy skin, air and melodious voice. On the other hand excessive usage of sweet will lead to cold, cough, congestion, heaviness, loss of appetite and laziness. I am sure many of us would have experienced the heaviness and laziness taking over our body when we have had that large piece of desert. Psychologically, sweet in moderation enhances the feeling of love and compassion. No wonder, we celebrate birthday by cutting cakes and not cutting an eggplant.
Examples of sweet rasa: honey, dates
Sour (Amla): The sour rasa has earth and fire as its predominant elements (probably one of the reasons why sour candies always have a bright logo or packet cover - sour patch for instance. Our mind automatically relates sour with the brightness of fire. This is purely my speculation and has nothing to do with Ayurveda). The taste buds on the upper left and right corner of the tip of our tongue are activated with sour rasa. The associated organs of our body according to Ayurveda which is related to this rasa is the Lungs.
Sour taste used in moderation will energize the body, improves elimination of waste from the body. On the other hand, excessive usage of sour will lead to dryness of membrane leading to congestion. Excessive usage will also have bad effect on liver and can cause inflammatory conditions. Psychologically, sour taste brings ability to comprehend and discriminate.
Examples of sour rasa: yogurt, vinegar
Salty (Lavana): The salty rasa has water and fire as its predominant elements. The taste buds on the lower left and right corner of our tongue is activated with salty rasa. The associated organs of our body according to Ayurveda which is related to this rasa is the Kidneys. Salt taste used in moderation provides hydration, lubricates tissues and stimulates digestion.
On the other hand excessive usage of salt can lead to hypertension and hair loss. Psychologically salt taste enhances spirit and interest. Possibly that's the reason why salt is considered the symbol of loyalty in East and the West. Loyalty can be earned only with the right spirit.
Examples of salty rasa: rock salt, seaweed
Pungent (Katu): The pungent rasa has air and fire as its predominant elements. The taste buds on the upper center of the tongue is activated with pungent rasa. The associated organs of our body according to Ayurveda which is related to this rasa is Stomach and heart. When used in moderation pungent taste cleans the mouth, stimulates digestion and clears sinuses. Over usage can have negative effect on sexual health, can lead to fatigue with thirst. Psychologically, pungent taste brings enthusiasm and vigor.
Examples of pungent rasa: black pepper, chili pepper
Bitter (Tikta): The bitter rasa has air and space as its predominant elements. The taste buds on the lower center of the tongue is activated with bitter rasa. The associated organs of our body according to Ayurveda which is related to this rasa is Pancreas, Liver and Spleen. When used in moderation it kills germs, is anti-inflammatory, reduces excess fat and water. Over consumption can deplete the energy in the tissues, can induce dizziness. Psychologically, bitter taste makes the mind more introvert.
Examples of bitter rasa: bitter melon, turmeric root
Astringent (Kashaya): The astringent rasa has air and earth as its predominant elements. The taste buds on the lower back of the tongue is activated with astringent rasa. The associated organs of our body according to Ayurveda which is related to this rasa is Colon. When used in moderation it cleanses blood and maintains healthy blood sugar level. In excess consumption it can cause spasms and have negative effects on intestines. Psychologically, astringent taste makes us more grounding.
Examples of astringent rasa: chickpeas, green beans
Hope this blog post was informative. We will see the relationship between the tastes and doshas in our next post. Until then, have a balanced and fulfilled life!